Donny Enriquez | What's For Lunch
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00:00Yo, Nick, so chef Donnie what's for lunch? We're gonna make some cheeseburgers. All right, let's get cooking. Boom
00:12Guys welcome back to what's for lunch Nick folds going on. Welcome to the kitchen. Thanks for having me
00:17I'm shaking your hand now, but I got it. You asked me where I was from off off-camera for Minnesota
00:22I'm sorry. Yeah, you really broke my heart 2017 2018 FC championship. That's tough. Yeah
00:28Yeah, that was that was a tough one for the old Vikings. Yeah, it's been a tough guy
00:32You know as a Minnesota sports fan in general, it's been tough. Hey, they're having a great year. This year is great
00:36So that's why that's why I said, you know what I'll bury the hatchet. I'll put it behind us. I'll make the best burger
00:41I'm not gonna not gonna skimp. We're gonna go all out even though you crushed a lot of dreams in Minnesota
00:46But hey, we're happy to have you here. Yeah, I'm excited to be here. I'm hungry. Okay, we're making some good
00:51Yeah. Oh, yeah, we're not messing around. We're grinding the beef. We're making it from scratch here. So I have some short rib
00:57Yeah, I have some ribeye steak, which is like, you know for burgers. That's really nice
01:02Usually you use chalk, but we're not holding back
01:04We're making we're making a good good burger for you here
01:07And then we have you know, if you want to go crazy have some thick cut bacon right here
01:11That's about a quarter inch. Why would we why would we not I love it. Okay, and then we have onions
01:15I've already started caramelizing some because I had the feeling you might want to go onions. I mean they look great
01:19I mean, I'm looking at him right now everyone and I am I'm starving. So this is making me really hungry. I'm excited
01:24All right, perfect. So we're gonna get you we're gonna put you to work a little bit here. Yeah, let's do it
01:29All right, good. Good. Good. How your knife skills you like to cook you cook at all?
01:32Yeah, I do cook a lot. My wife is the chef in the household. I love you know burgers sandwiches now
01:39I'm not doing what we're about to do. I'm just gonna go get the patties from the you know store
01:44Sure, but I'll make a mean burger at the house, but nothing like we're about to do
01:48So this so don't judge me too hard. Hey, no, no, there's no judgment here
01:51That's that's the point of the show is you learn something new you get to cook you do something
01:54You probably wouldn't normally do at home. Yeah, you know, that's what we love to see. So
01:58We have the short rib and this is great
02:00Usually when you're making a burger you want it to be like 80 20 lean meat to fat ratio
02:05So that's why I have some fat here because we're gonna even grind in some pieces of fat
02:09Like I said, usually you'd use Chuck and short rib. That's a good blend. I did the ribeye. We're going all out
02:14So what we're gonna do I'm gonna have you take this off the bone here. I'm gonna give you a
02:18Let's give you this knife. So you do one short rib. I'll do one. There's a bone right here
02:23So you're just gonna find that kind of the edge of it. Let's go straight down right here
02:26Yep, perfect. Just like that. And then we'll just do like I know a cube
02:31Now you mentioned Andy Reed you want to make cheeseburgers because he's a big cheeseburger guy
02:35So is this inspired by him a little bit? Yeah when we were discussing what we were gonna do
02:38I mean, I love cheeseburgers. I think everyone loves cheeseburgers and then Andy Reed's thing
02:43After every team meeting me, you know the night before game his last thing
02:47He always says is I'm gonna treat you to a cheeseburger. So in honor of Andy
02:51I felt like it was the best thing to do to make cheeseburgers. Okay, I like that
02:55So now we'll see a we'll see a traditional cheese like a steakhouse burger
02:58Like we're making here is it you like some was it smash burgers or you know what?
03:01I think if you put any cheeseburger in front of Big Red
03:04He's gonna like the cheese as long as it's real meat
03:07Unfortunately, I don't see him eating like a vegan cheeseburger and it's no offense
03:10Like I just see it's got to be real meat and I don't think he judges cheeseburgers
03:14So we're gonna make this special for you coach Reed if you ever see this this was for you. I love that
03:19Okay, so here we got the meat grinder out. I
03:23Mean, I thought we were just gonna show up. It's just gonna be patties, right?
03:25But this is gonna be the real deal. That's how I do it on what's this is what I'm gonna start doing at the house
03:29Yeah, that's exactly you're changing my life. I know I affected your life in a negative way. You're affecting me in a positive
03:35That's good. I'm glad I could do that for you. Yeah, you're gonna come back the wife's gonna be like, what are you doing?
03:40Making these burgers everyone's you meeting. That's great. So what you grew up in in Texas though, right?
03:45You're Austin guy. I grew up in Austin
03:47I actually my dad does is in the restaurant business a ton of restaurants in Austin and
03:51He even has a burger joint throughout the country and foods always been a part of my life
03:56I've just enjoyed it. But it was my dad's passion
04:00He just turned 78 and he's still going creating for new restaurants right now and just loves it. So Wow. Yeah, that's insane
04:07What kind of food wood-fired Italian farmed a table he's got a modern Mexican burger joint a Western sort of
04:14Roaring fork. So like in Austin red ash roaring fork ATX Casino hop dotty burger bar
04:21Salty Sal and then Wow Jake or Jay Carver's so oyster bar. So he's got a bunch of different ones
04:29Yeah, so he has a great team a lot of great chefs and you know
04:33I think the biggest thing watching him is he he does
04:35He has a great team and he builds it around the chefs
04:38Chefs are the thing and it's awesome to watch them work and they do such a great job
04:42Does he like to is he a big cook too?
04:44Is he like to cook watch or is it as you mostly leave that with the chef?
04:47He's about to come visit me in California. And every time we get together we get like a ribeye fish
04:52Well, you know do some raw fish cooked fish. All right, and now that's looking
04:57Because of the ribeye we don't really have to use this fat if I was using a chuck
05:01I would put the fat in to add a little bit more but just for the sake of it
05:04You know why now let's make this really good burger. Yeah, well, we're gonna be about 60 40. Yeah. Yeah
05:10Like 70 30, that's that's fine. All right a little bit of the keto burger
05:14Yeah, exactly a little bit of fat going in there. How strict is your diet?
05:18There's so many times throughout the year where I try to hey
05:21I'm gonna eat clean like anyone else and then I have three kids and then eventually there's that moment where I'm making mac and cheese
05:27and I just can't help but have several spoonfuls and then it's just uh, you know, it just
05:32After that's a snowball effect. Yeah, there's nothing wrong with that. How about like when you're when you're playing how strict was it?
05:37It was pretty I was really clean when I was playing me just because you know the inflammation, you know recovering from games
05:43Just everything going throughout the week
05:46Really really strict and then you know now being retired and full dad mode and you know
05:52Building a small business and everything that right, you know
05:55I really have been trying to lock in the last week and the holiday season become a little bit difficult, right?
06:00There's a lot of a lot of different parties a lot of school events for the kids
06:03So I just try to give myself some grace. I bet I bet in the small business now. It's a clothing company, correct?
06:09Yeah, it's a yeah dad season apparel. I'm wearing their hat right now hoodie
06:13You know something that Pat O'Donnell and I both play for the Bears
06:16so best buds our wives are heavily involved and we're truly a small business that we're growing and
06:21It's been it's been a fun process. Oh putting out great products like this hat. I'm wearing will come out in January
06:27Hydro performance at that, you know is pretty awesome. We got to spec it out and create it right on
06:32That's why working people find it
06:33It's all you sell it online or online
06:36DADSDN.com and then our handle if you go to my Instagram
06:40I have the handle on there makes it pretty easy to find and then you know
06:43We have a lot of great things coming out in 2025. So drops every month. Oh, all right
06:47Let's let's move on to the onion now for this. I'll do one half you do the other I'm gonna have you
06:52Follow my leader. So you see like the onion has a natural kind of anatomy
06:56You see these lines in it. What we're gonna do is kind of start a little shallow and we're gonna roll up
07:00So you're just going like this and you want to keep your knuckles tucked and kind of hold the blade like this on the knife
07:06You're gonna add the most control. There you go, and you can just slide down
07:15Honestly, not bad one of the best knife skills for the guests that we've had on not even blowing smoke up your ass Nick
07:20That's good to get really good caramelized onions. It takes like the people ask the secret. You can't rush it
07:25It's really just time. It's a butter and like a slow process. You want those natural sugars to come out of the onions?
07:31So this is like probably 40 minutes in it's almost there
07:33So we're gonna let this keep going and then we're gonna speaking of the bacon
07:37We're gonna pop this with any thick cut bacon best way to cook it
07:41Throw it in an oven a cold oven put the oven to 400 degrees. Let it naturally come up the temperature
07:45It's gonna start out cold
07:46So yeah
07:47start out with a cold oven and then set it to 400 close it start it and then it's gonna start to render that fat slowly
07:52And then by the time it hits 400 maybe five more minutes and then it'll be it'll be perfect
07:56That's only with the thick cut bacon. Yeah, you know, that's what thick cut or do you like traditional bacon?
08:01I just set the oven are hot put it in but you could do but just because the fat has so much more fat in
08:05It you wanted to render a little bit more. It takes a little bit more time. It's a great fact
08:09I hear you're gluten-free. Is that true? No, I mean, I will eat gluten-free most of the time
08:14But I also will want the real thing. So we can all take a breath. No
08:18Yeah, thank God because I heard that as like I got gluten-free buns
08:21but
08:23Listen we all try and it I have noticed that it helps me a lot and I feel a lot better
08:27But then there's sometimes when you get like a real bun or like a brioche bun or something. It just it tastes so much
08:32Okay, I'm glad you said that we're not we're going real thing tonight. Okay, good
08:36I'm glad you said that because I was you know, that's the last gonna be some judgment there
08:40So, oh, yeah, it looks like we're in the right space. I think we're in a good space. Yeah, we're in a good place
08:44This is a Vikings and the Eagle that are bonding. Yeah, it's like that old picture the bloods in the crypts holding the bandana
08:50It's like, you know, we're coming together. It's right. It's we're making amends here. Okay, so pan
08:56We're gonna go like pretty high heat. Now. This is a this is a thick boy here. Yeah, we got it in the ring
09:01Well, that's you know, that's a good-looking. That's a steakhouse style. How many ounces we think this is?
09:07I'm gonna go 10 10. I'm gonna I based on either. Yeah, but that's a good patty
09:13you want it you don't want it to packed in you want it to have a little bit of a
09:17Breathing breathing room is then when you go into bite, it's a nice it's a better mouth feel
09:21It just just remember when you're making this you're also making this for Andy Reed. He's gonna okay
09:25All right, Andy. Yeah, this is trust me. This is gonna be the best burger
09:28You're gonna have to come to the office and we're out to make you one of these
09:30Yep, and then you always when you're doing burgers, I'm sure you know as you're a grill guy
09:34You put a little dimple in the top side
09:35Yeah
09:36Cuz then that's gonna stop that like Boeing they have that bone that everyone hates and the nice thing about this
09:42It's because we ground the meat ourself
09:43We can cook this to whatever temperature you want. So if you want on the rarer side you want it medium rare
09:47How do you like your burgers? What are we doing here?
09:49So what I've learned with great chefs is you say chef do it your best perfect. Okay, do your do your best?
09:56Okay, I like that's what I like to hear. We're gonna go. We're gonna go medium rare a little pink
10:00That's great loose pink in the middle here
10:02What'd you eat pregame of the Super Bowl that when you guys won? What was the meal before do you even know?
10:07You know what? I started journaling
10:09That year midseason and I wrote a lot of it in a journal which was awesome because we wrote a book believe it
10:15After the season and I don't remember at this moment what I ate
10:19But I know within my journal that I probably wrote even that just cuz I know in the morning
10:24I probably had like an omelet just something simple
10:26But I'll tell you what
10:27It's so hard to eat on game days because your body knows like what's coming right and the adrenaline and everything start changing your bowel
10:33Movement start changing everything. So yeah, everything starts getting ready because you're about to go on the field of play
10:39There's a lot of pressure as always thing
10:40So it was always pretty plain and pretty simple
10:42How much different was the adrenaline before the Super Bowl then like any or by that point are you used to it?
10:48Or it was that hard?
10:48You know what the prep I felt really comfortable going in the Super Bowl and that was one of the more peaceful games
10:54I've ever played I just you know
10:55I blocked out everything that two weeks leading up to it. My wife handled all the ticket stuff and everything
11:00I really didn't talk to anyone on the phone
11:02Maybe my dad but my dad's told me like I don't even think I called him during those two weeks
11:06I was locked in and it kept things simple. I just focused on the game still had date night with my wife on Friday night
11:12Not before the game because we were in Minnesota
11:14But the week before just it was just such a peaceful game
11:17Like I mean, I have a great team great coaches great game plan and just going out there just really embracing it
11:23Thanking God for the opportunity to be out there and my big thing going to that game was I just wanted to play without fear
11:28I didn't want to be fearful
11:29I wanted to glorify God throughout it and he gave me a lot of peace throughout that game and there was a moment where I
11:34Threw Nelson Aguilar ball like on a back shoulder thought fade and I was walking to the huddle
11:39Just thinking like wow, like everything seems very slow right now. I just can feel everything and just play
11:44So it was a pretty special moment. Yeah, that's gotta be awesome. So we got the real buns
11:48We got the real long enough time to make the buns. No, we're gonna have great buns
11:52You guys so I'm going I go brioche bun for doing smash burger. I go potato potato bun
11:58I'm going this style burger a little thicker. I'm going with brioche now as far as toppings
12:04Do you want do you want we have the caramelized onions? I have you know, the regular fixings
12:08I have lettuce tomato mushrooms if you want or we could go just burger onions up to you
12:13I have cheese to what kind of cheese do you want? Let's start there. I want you to me. I want you to as a chef
12:18Okay, I want you to make the best combination burger. I eat everything. Okay, so I am NOT
12:22Do you like a fried egg on our burger? You're not like that
12:25How could you not want okay, this is great this you're my best you're the best guess I'm not gonna take you let me make
12:30All right, we're making a burger. I like it. If I go smash burger American cheese
12:34Yeah, if I'm going this style burger, that's when I'll do it either a cheddar
12:37But this this white aged cheddar that I got. Yeah something else and then you get really good cheese here in Chicago in the Midwest
12:43Yeah, so we're gonna go on
12:45Very good
12:47Two slices you love it. Okay, so we got our egg frying. This is frying up. That's looking good
12:52What I'm gonna do now to get the perfect melt on that cheese, you know cover it
12:55Yeah, you know, you already know look at that melt that cheese nicely
13:01Boom this is gonna be the shot right here. Let that go
13:04I'm gonna whip up a quick sauce. You said you're a sauce guy
13:06So, let's see what I can do a little QP mayonnaise the Japanese mayonnaise here. Okay, you go in
13:12Little ketchup, of course your classic kind of burger sauce
13:17Starting with and then a little Dijon just has some good like garlic on you a little bit of Asian kind of flair to it
13:23Yeah, and that'll be
13:25All right, that's looking good. It's all nice toast on that. Okay, here we go
13:31So you got you got the sauce on both sides sauce on both sides like that
13:36Patty's going right on top of that
13:38A little bit of salt
13:48Some pepper
13:55That's my favorite part of a burger is like a caramelized onion stuff
13:58We got our thick cut bacon and I'm gonna do it. I'm just gonna do a rip in half here
14:03All right, and there you go Nick there is your steakhouse style nice thick and juicy burger
14:09I know it's been a quite the process
14:11So now the best part you all you got to do is dive right and I see the eggs about to pop
14:14Yeah, so go in for it. I'm gonna grab myself a Pepsi whenever I have a burger like to enjoy
14:19Let's make sure we get the egg. We gotta get a good look at this egg pop. Look at that. You see it. Holy shit
14:26Mmm
14:28Yep, you gotta eat it sloppy. Oh, I mean I did that on purpose
14:33It's got to be that way. Oh
14:35Wow, how is it? How we do worth the wait? Oh
14:40Wow
14:42Extremely extremely good. That is what I does actually a lot more than I thought. I was getting myself into that's fantastic
14:49Oh, I'm glad you stopped by. Thank you very much job. Even a Viking can make a great cheeseburger
14:54Hey, there you go. You know, well, maybe someday we'll win a Super Bowl who knows guys that's gonna do for this episode Nick
14:58Thank you for being here. Appreciate you. Thanks chef Donnie. See you next time. Peace
15:02Cheers